Ingredients:
12 oz. white chocolate chips
1 cup of dried cranberries
1 cup of walnuts or pecans
25 -30 mini pretzel twists
1 Tbsp coconut oil (optional if you want thinner chocolate)
Colored sprinkles topping (optional)
Instructions:
1. Place parchment paper on a baking tray or board. Line up 25-30 pretzels on parchment paper.
2. Melt chocolate in a bowl in the microwave until melted, or on low heat by stovetop. Stir. You can add a little coconut oil for thinner chocolate.
3. Stir in the dried cranberries and nuts.
4. Drop mixture by teaspoon onto each pretzel. Top with colored sprinkles if adding those.
5. Allow to cool by placing them in the fridge for 10 minutes. As soon as the chocolate sets, they are done and ready to serve.
You could substitute other chocolate for the white chocolate. Dried cherries could substitute the dried cranberries.
This recipe can also be made without pretzels by just simply dropping the mixture by teaspoon onto the parchment paper.
Prep time: 5 minutes Total time: 20 minutes
* Note: I recommend using organic and/or Non-GMO ingredients whenever possible.